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http://hdl.handle.net/10198/10275| Title: | Potential of mannoproteins for white wine stabilization: effect on physicochemical and sensory characteristics |
| Author: | Ribeiro, Tânia Isabel Monteiro Cosme, Fernanda Filipe-Ribeiro, L. Nunes, Fernando M. Mendes-Faia, Arlete Fernandes, Conceição |
| Issue Date: | 2012 |
| Citation: | Ribeiro, Tânia; Cosme, Fernanda; Filipe-Ribeiro, L.; Nunes, Fernando M.; Mendes-Faia, Arlete; Fernandes, Conceição (2012). Potential of mannoproteins for white wine stabilization: effect on physicochemical and sensory characteristics. In XVIII Encontro Luso-Galego de Química. Vila Real. ISBN 978-989-97667-5-4 |
| Abstract: | Wine haze formation is mainly due to protein insolubilization and precipitation. This problem affects considerably its commercial acceptance. Wine protein instability may be due to intrinsic or extrinsic factors, such as proteins molecular weight, isoelectric point, ionic strength, alcohol degree and wine pH or due to inadequate storage temperature. |
| Peer review: | yes |
| URI: | http://hdl.handle.net/10198/10275 |
| ISBN: | 978-989-97667-5-4 |
| Appears in Collections: | CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Abstract_Luso-Galego_Quimica_Resumo_2012.pdf | 73,59 kB | Adobe PDF | View/Open |
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